Bicol Regional Food Innovation Center

📢 PUBLIC ADVISORY

To our valued clients and partners:

In compliance with BU AO No. 68, s. 2026 and Office of the President – Malacañang Memorandum Circular No. 114, the Bicol Regional Food Innovation Center (FRIC) will adopt the following schedule to support energy conservation and austerity measures:

🕗 On-Site Office Hours
Monday – Thursday: 8:00 AM – 5:00 PM

💻 Work From Home (Online Transactions)
Friday: 8:00 AM – 5:00 PM

These measures ensure the continuity of our services while supporting responsible energy use.

📩 For inquiries and coordination:
Email: [email protected]
📨 Or message us through this Facebook account.

Thank you for your continued support and cooperation.

𝐂𝐎𝐍𝐆𝐑𝐀𝐓𝐔𝐋𝐀𝐓𝐈𝐎𝐍𝐒!🎉

With the successful conclusion of the 𝟮𝗻𝗱 𝗡𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝗼𝗻 𝗙𝗼𝗼𝗱 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻, the 𝘗𝘩𝘪𝘭𝘪𝘱𝘱𝘪𝘯𝘦 𝘈𝘴𝘴𝘰𝘤𝘪𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘍𝘰𝘰𝘥 𝘛𝘦𝘤𝘩𝘯𝘰𝘭𝘰𝘨𝘪𝘴𝘵𝘴 – 𝘟𝘪 𝘊𝘩𝘢𝘱𝘵𝘦𝘳 extends its warmest congratulations to the awardees of the 𝗕𝗲𝘀𝘁 𝗢𝗿𝗮𝗹 𝗣𝗿𝗲𝘀𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻.

𝐁𝐄𝐒𝐓 𝐎𝐑𝐀𝐋 𝐏𝐑𝐄𝐒𝐄𝐍𝐓𝐀𝐓𝐈𝐎𝐍 (𝐀𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐀𝐪𝐮𝐚𝐭𝐢𝐜 & 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐑𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬 𝐂𝐚𝐭𝐞𝐠𝐨𝐫𝐲)𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧

🏆 𝐁𝐞𝐬𝐭 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐫: 𝐄𝐫𝐰𝐢𝐧 𝐁. 𝐓𝐨𝐫𝐫𝐞𝐬
Designing a Sustainable Food System: A Prospective Life Cycle Assessment of Mechanization in Pili Fruit Processing in the Philippines

🥈 𝟐𝐧𝐝 𝐁𝐞𝐬𝐭 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐫: 𝐉𝐡𝐮𝐧𝐞𝐥𝐥 𝐀. 𝐑𝐞𝐠𝐚𝐥𝐚
Small Fish, Big Impact: Morphogenetic Characterization of Locally Believed Sinarapan (𝘔𝘪𝘴𝘵𝘪𝘤𝘩𝘵𝘩𝘺𝘴 𝘭𝘶𝘻𝘰𝘯𝘦𝘯𝘴𝘪𝘴, Smith 1902) for Native Food Species Conservation in Bicol Lakelets, Philippines

🥉 𝟑𝐫𝐝 𝐁𝐞𝐬𝐭 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐫: 𝐒𝐚𝐦𝐮𝐞𝐥 𝐂. 𝐁𝐨𝐛𝐢𝐥𝐞𝐬
Physical, Chemical, and Microbiological Analysis of Developed Biopot

𝐁𝐄𝐒𝐓 𝐎𝐑𝐀𝐋 𝐏𝐑𝐄𝐒𝐄𝐍𝐓𝐀𝐓𝐈𝐎𝐍 (𝐇𝐞𝐚𝐥𝐭𝐡 & 𝐒𝐲𝐬𝐭𝐞𝐦𝐬 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐂𝐚𝐭𝐞𝐠𝐨𝐫𝐲)

🏆 𝐁𝐞𝐬𝐭 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐫𝐬: 𝐊𝐫𝐢𝐳𝐳𝐚 𝐌𝐚𝐫𝐢𝐞 𝐏. 𝐁𝐞𝐫𝐬𝐚𝐛𝐚𝐥, 𝐀𝐧𝐠𝐢𝐞 𝐑. 𝐃𝐢𝐦𝐚𝐛𝐲𝐚𝐨, & 𝐍𝐨𝐞𝐥𝐥𝐞 𝐁. 𝐉𝐚𝐮𝐜𝐢𝐚𝐧
Optimization of Pili Nut (𝘊𝘢𝘯𝘢𝘳𝘪𝘶𝘮 𝘰𝘷𝘢𝘵𝘶𝘮) Milk Kefir and Characterization of its Physicochemical, Microbiological, Nutritional, and Sensory Profile

🥈 𝟐𝐧𝐝 𝐁𝐞𝐬𝐭 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐫: 𝐉𝐨𝐬𝐞𝐩𝐡 𝐌𝐚𝐫𝐭𝐢𝐧 𝐐. 𝐏𝐚𝐞𝐭
Characterization of 𝘉𝘢𝘤𝘪𝘭𝘭𝘶𝘴 𝘷𝘦𝘭𝘦𝘻𝘦𝘯𝘴𝘪𝘴 C3PO_29 Carbohydrate Active Enzymes for Pili (𝘊𝘢𝘯𝘢𝘳𝘪𝘶𝘮 𝘰𝘷𝘢𝘵𝘶𝘮 Engl.) Pulp Oligosaccharide Production

🥉𝟑𝐫𝐝 𝐁𝐞𝐬𝐭 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐫: 𝐂𝐚𝐫𝐢𝐧𝐚 𝐎𝐰𝐞𝐧 𝐁. 𝐎𝐫𝐝𝐞𝐧
Assessment of Used Cooking Oil in Selected Food Establishments in Tabaco City, Philippines

✨ We celebrate the dedication, innovation, and scholarly excellence demonstrated by these outstanding presenters. Your contributions continue to inspire advancements in food science and technology, fostering a future where research translates into meaningful solutions for society.

Spiel By:
𝑺𝒆𝒕𝒉 𝑵𝒂𝒕𝒉𝒂𝒏 𝑳. 𝑪𝒂𝒎𝒑𝒐
‎𝘗𝘈𝘍𝘛-𝘟𝘪 𝘗. 𝘐. 𝘖.

Lay-out By:
𝑳𝒉𝒚𝒏𝒆𝒏 𝑫. 𝑪𝒐𝒍𝒂𝒈𝒐𝒏𝒈
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘏𝘦𝘢𝘥

𝐉𝐨𝐥𝐚𝐦𝐢𝐜𝐚 𝐌𝐚𝐫𝐚𝐧𝐭𝐚𝐥
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘔𝘦𝘮𝘣𝘦𝘳

𝐋𝐎𝐎𝐊 | 𝐃𝐀𝐘 𝟐 𝐌𝐎𝐑𝐍𝐈𝐍𝐆 𝐒𝐄𝐒𝐒𝐈𝐎𝐍 𝐎𝐅 𝐓𝐇𝐄 𝟐𝐍𝐃 𝐍𝐀𝐓𝐈𝐎𝐍𝐀𝐋 𝐂𝐎𝐍𝐅𝐄𝐑𝐄𝐍𝐂𝐄 𝐎𝐍 𝐅𝐎𝐎𝐃 𝐈𝐍𝐍𝐎𝐕𝐀𝐓𝐈𝐎𝐍 𝐇𝐀𝐒 𝐎𝐅𝐅𝐈𝐂𝐈𝐀𝐋𝐋𝐘 𝐒𝐓𝐀𝐑𝐓𝐄𝐃!

Day 2 of the 𝟮𝗻𝗱 𝗡𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝗼𝗻 𝗙𝗼𝗼𝗱 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻, with the theme “𝘌𝘮𝘱𝘰𝘸𝘦𝘳𝘪𝘯𝘨 𝘍𝘰𝘰𝘥 𝘚𝘺𝘴𝘵𝘦𝘮𝘴 𝘛𝘩𝘳𝘰𝘶𝘨𝘩 𝘚𝘤𝘪𝘦𝘯𝘤𝘦, 𝘐𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘰𝘯, 𝘢𝘯𝘥 𝘊𝘰𝘭𝘭𝘢𝘣𝘰𝘳𝘢𝘵𝘪𝘰𝘯,” has officially started today with an exciting lineup of talks and discussions, streamed via Facebook Live through Zoom.

📌Here are some snaps from this morning’s session featuring valuable insights from experts shaping the future of food..

📺 𝗙𝗕 𝗟𝗶𝘃𝗲 𝗟𝗶𝗻𝗸:
https://www.facebook.com/share/p/17CMBRhKuA/

‎Spiel by:
‎𝑺𝒆𝒕𝒉 𝑵𝒂𝒕𝒉𝒂𝒏 𝑳. 𝑪𝒂𝒎𝒑𝒐
‎𝘗𝘈𝘍𝘛-𝘟𝘪 𝘗. 𝘐. 𝘖.

Photos By:
𝑳𝒐𝒖𝒅𝒆𝒍 𝑵𝒊𝒄𝒐𝒍𝒆𝒕𝒕𝒆 𝑰. 𝑻𝒊𝒂𝒎𝒛𝒐𝒏
𝘗𝘈𝘍𝘛 - 𝘟𝘪 𝘚𝘦𝘤𝘳𝘦𝘵𝘢𝘳𝘺 𝘎𝘦𝘯𝘦𝘳𝘢𝘭

𝑬𝒎𝒎𝒂𝒏𝒖𝒆𝒍 𝑱𝒂𝒌𝒆 𝑪𝒂𝒓𝒓𝒂𝒏𝒛𝒂
𝘗𝘈𝘍𝘛 - 𝘟𝘪 𝘑𝘶𝘯𝘪𝘰𝘳 𝘖𝘧𝘧𝘪𝘤𝘦𝘳

Lay-out By:
𝐉𝐨𝐥𝐚𝐦𝐢𝐜𝐚 𝐌𝐚𝐫𝐚𝐧𝐭𝐚𝐥
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘔𝘦𝘮𝘣𝘦𝘳

𝐉𝐨𝐦𝐞𝐫 𝐕𝐢𝐥𝐥𝐚𝐫𝐨𝐲𝐚
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘔𝘦𝘮𝘣𝘦𝘳

𝐋𝐎𝐎𝐊 | 2𝑵𝑫 𝑵𝑪𝑭𝑰 𝑫𝑨𝒀 1 𝑨𝑭𝑻𝑬𝑹𝑵𝑶𝑶𝑵 𝑺𝑬𝑺𝑺𝑰𝑶𝑵 — 𝑪𝑶𝑵𝑪𝑳𝑼𝑫𝑬𝑫
🗂 𝗖𝗮𝘁𝗲𝗴𝗼𝗿𝘆: 𝗔𝗴𝗿𝗶𝗰𝘂𝗹𝘁𝘂𝗿𝗲, 𝗔𝗾𝘂𝗮𝘁𝗶𝗰 & 𝗡𝗮𝘁𝘂𝗿𝗮𝗹 𝗥𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀

This afternoon, an in-depth discussion with our researchers explored innovative solutions, creations, and sustainability strategies through groundbreaking papers on Agriculture, Aquatic, and Natural Resources. Our esteemed panels — 𝗗𝗿. 𝗠𝘆𝗿𝗻𝗮 𝗖. 𝗕𝗶𝗴𝘂𝗲𝗷𝗮 (𝘙𝘦𝘵𝘪𝘳𝘦𝘥 𝘜𝘯𝘪𝘷𝘦𝘳𝘴𝘪𝘵𝘺 𝘗𝘳𝘰𝘧𝘦𝘴𝘴𝘰𝘳, 𝘗𝘢𝘳𝘵𝘪𝘥𝘰 𝘚𝘵𝘢𝘵𝘦 𝘜𝘯𝘪𝘷𝘦𝘳𝘴𝘪𝘵𝘺 𝘚𝘢𝘨𝘯𝘢𝘺 𝘊𝘢𝘮𝘱𝘶𝘴), 𝗠𝗿. 𝗖𝗿𝗶𝘀𝘁𝗼𝗽𝗵𝗲𝗿 𝗚. 𝗠𝗶𝗹𝗹𝗲𝗻𝗮 (𝘊𝘰𝘯𝘤𝘶𝘳𝘳𝘦𝘯𝘵 𝘏𝘦𝘢𝘥 – 𝘙𝘦𝘨𝘪𝘰𝘯𝘢𝘭 𝘚𝘵𝘢𝘯𝘥𝘢𝘳𝘥𝘴 𝘢𝘯𝘥 𝘛𝘦𝘴𝘵𝘪𝘯𝘨 𝘓𝘢𝘣𝘰𝘳𝘢𝘵𝘰𝘳𝘺 & 𝘙𝘦𝘨𝘪𝘰𝘯𝘢𝘭 𝘔𝘦𝘵𝘳𝘰𝘭𝘰𝘨𝘺 𝘓𝘢𝘣𝘰𝘳𝘢𝘵𝘰𝘳𝘺), and 𝗣𝗿𝗼𝗳. 𝗗𝗶𝘃𝗶𝗻𝗶𝗮 𝗨. 𝗥𝗮𝗺𝗶𝗹𝗹𝗮𝗻𝗼 (𝘔𝘢𝘯𝘢𝘨𝘦𝘳, 𝘡𝘗𝘍𝘐𝘊; 𝘗𝘳𝘰𝘫𝘦𝘤𝘵 𝘓𝘦𝘢𝘥𝘦𝘳, 𝘔𝘔𝘍𝘗𝘍; 𝘗𝘳𝘰𝘫𝘦𝘤𝘵 𝘊𝘰𝘰𝘳𝘥𝘪𝘯𝘢𝘵𝘰𝘳, 𝘚𝘚𝘍-𝘍𝘗𝘏 𝘰𝘧 𝘡𝘚𝘊𝘔𝘚𝘛)— shared valuable insights, recommendations, and suggestions.

The researchers showed that food innovation is not just about creating new products, but also about sustainable practices, local resource use, and smart solutions that benefit both people and the planet.

As 𝗠𝘀. 𝗦𝗮𝗿𝗶𝗻𝗮 𝗠𝗮𝗲 𝗔. 𝗕𝗮𝗿𝗰𝗲𝗻𝗮𝘀 stated, “𝘞𝘦 𝘳𝘦𝘢𝘭𝘭𝘺 𝘩𝘢𝘷𝘦 𝘵𝘰 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘢𝘸𝘢𝘳𝘦𝘯𝘦𝘴𝘴 𝘵𝘰 𝘱𝘦𝘰𝘱𝘭𝘦 𝘢𝘣𝘰𝘶𝘵 𝘵𝘩𝘦 𝘱𝘰𝘴𝘴𝘪𝘣𝘭𝘦 𝘵𝘩𝘳𝘦𝘢𝘵𝘴 𝘢𝘯𝘥 𝘦𝘧𝘧𝘦𝘤𝘵𝘴 𝘰𝘧 𝘮𝘪𝘤𝘳𝘰𝘱𝘭𝘢𝘴𝘵𝘪𝘤𝘴,” from her research on microplastic contamination in Sorsogon Bay. 𝗠𝗿. 𝗘𝗿𝘄𝗶𝗻 𝗘. 𝗧𝗼𝗿𝗿𝗲𝘀 shared his work on developing a sustainable food system through mechanization of pili nut processing, reducing fossil fuel consumption, land degradation, and mineral resource extraction. 𝗠𝗿. 𝗝𝗲𝗳𝗳𝗿𝗲𝘆 𝗣𝗲𝗿𝗲𝗴𝗿𝗶𝗻𝗼 highlighted in his assessment of mangrove communities that, “𝘛𝘩𝘦 𝘨𝘳𝘦𝘦𝘯 𝘢𝘯𝘥 𝘪𝘯𝘧𝘳𝘢𝘴𝘵𝘳𝘶𝘤𝘵𝘶𝘳𝘦 𝘴𝘩𝘰𝘶𝘭𝘥 𝘩𝘢𝘷𝘦 𝘣𝘢𝘭𝘢𝘯𝘤𝘦,” emphasizing the importance of protecting habitats that sustain life. Other researchers also presented equally commendable studies, each offering valuable insights and innovative approaches to advancing sustainability and food innovation.

The session concluded with the awarding of Certificate of Commendation to the evaluators. With that, the first day of the 2nd National Conference on Food Innovation came to an end.

𝘋𝘪𝘴𝘤𝘭𝘢𝘪𝘮𝘦𝘳: 𝘛𝘩𝘪𝘴 𝘮𝘢𝘺 𝘤𝘰𝘯𝘵𝘢𝘪𝘯 𝘤𝘰𝘱𝘺𝘳𝘪𝘨𝘩𝘵𝘦𝘥 𝘮𝘢𝘵𝘦𝘳𝘪𝘢𝘭𝘴. 𝘈𝘭𝘭 𝘳𝘪𝘨𝘩𝘵𝘴 𝘣𝘦𝘭𝘰𝘯𝘨 𝘵𝘰 𝘵𝘩𝘦𝘪𝘳 𝘳𝘦𝘴𝘱𝘦𝘤𝘵𝘪𝘷𝘦 𝘰𝘸𝘯𝘦𝘳𝘴. 𝘕𝘰 𝘤𝘰𝘱𝘺𝘳𝘪𝘨𝘩𝘵 𝘪𝘯𝘧𝘳𝘪𝘯𝘨𝘦𝘮𝘦𝘯𝘵 𝘪𝘯𝘵𝘦𝘯𝘥𝘦𝘥.

Spiel By:
𝐍𝐨𝐫𝐞𝐞𝐧 𝐀𝐧𝐠𝐞𝐥𝐚 𝐀𝐮𝐬𝐭𝐫𝐢𝐚
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘗𝘙 𝘊𝘰𝘮𝘮𝘪𝘵𝘵𝘦𝘦 𝘔𝘦𝘮𝘣𝘦𝘳

Photos By:
𝑴𝒂𝒓𝒊𝒂𝒏𝒆 𝑩𝒐𝒓𝒂𝒈𝒂𝒚
𝘗𝘈𝘍𝘛 - 𝘟𝘪 𝘑𝘶𝘯𝘪𝘰𝘳 𝘖𝘧𝘧𝘪𝘤𝘦𝘳

𝑬𝒎𝒎𝒂𝒏𝒖𝒆𝒍 𝑱𝒂𝒌𝒆 𝑪𝒂𝒓𝒓𝒂𝒏𝒛𝒂
𝘗𝘈𝘍𝘛 - 𝘟𝘪 𝘑𝘶𝘯𝘪𝘰𝘳 𝘖𝘧𝘧𝘪𝘤𝘦𝘳

Lay-out By:
𝐉𝐨𝐥𝐚𝐦𝐢𝐜𝐚 𝐌𝐚𝐫𝐚𝐧𝐭𝐚𝐥
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘔𝘦𝘮𝘣𝘦𝘳

𝐄𝐥𝐥𝐚 𝐌𝐚𝐞 𝐁𝐞𝐫𝐜𝐢𝐥𝐥𝐚
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘔𝘦𝘮𝘣𝘦𝘳

🔴2𝑵𝑫 𝑵𝑨𝑻𝑰𝑶𝑵𝑨𝑳 𝑪𝑶𝑵𝑭𝑬𝑹𝑬𝑵𝑪𝑬 𝑶𝑵 𝑭𝑶𝑶𝑫 𝑰𝑵𝑵𝑶𝑽𝑨𝑻𝑰𝑶𝑵 | 𝑫𝑨𝒀 1 𝑴𝑶𝑹𝑵𝑰𝑵𝑮 𝑺𝑬𝑺𝑺𝑰𝑶𝑵
📅 𝐀𝐮𝐠𝐮𝐬𝐭 𝟏𝟒, 𝟐𝟎𝟐𝟓 | 📍 𝐁𝐑𝐅𝐈𝐂𝐂 𝐀𝐦𝐩𝐡𝐢𝐭𝐡𝐞𝐚𝐭𝐞𝐫 𝐇𝐚𝐥𝐥 & 𝐎𝐧𝐥𝐢𝐧𝐞 𝐯𝐢𝐚 𝐙𝐨𝐨𝐦 & 𝐅𝐁 𝐋𝐢𝐯𝐞

We wrapped up Day 1 (Morning Session) of the 2𝙣𝙙 𝙉𝙖𝙩𝙞𝙤𝙣𝙖𝙡 𝘾𝙤𝙣𝙛𝙚𝙧𝙚𝙣𝙘𝙚 𝙤𝙣 𝙁𝙤𝙤𝙙 𝙄𝙣𝙣𝙤𝙫𝙖𝙩𝙞𝙤𝙣 with an inspiring keynote from 𝗔𝘀𝘀𝗼𝗰. 𝗣𝗿𝗼𝗳. 𝗣𝗶𝘁𝗶𝘆𝗮 𝗞𝗮𝗺𝗼𝗻𝗽𝗮𝘁𝗮𝗻𝗮 (𝗞𝗮𝘀𝗲𝘁𝘀𝗮𝗿𝘁 𝗨𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆, 𝗧𝗵𝗮𝗶𝗹𝗮𝗻𝗱), who discussed the Industrial Revolution in food innovation and shared insights on how technology is transforming the way we produce, preserve, and deliver food. She emphasized the potential of 𝘯𝘰𝘷𝘦𝘭 𝘯𝘰𝘯-𝘵𝘩𝘦𝘳𝘮𝘢𝘭 𝘱𝘳𝘰𝘤𝘦𝘴𝘴𝘪𝘯𝘨 (𝘕𝘛𝘗) 𝘵𝘦𝘤𝘩𝘯𝘪𝘲𝘶𝘦𝘴 in ensuring food safety, enhancing quality, and extending shelf life without compromising nutritional value. Techniques discussed include:

• High Pressure Processing (HPP)
• Pulse Electric Field (PEF)
• UV Light / Pulsed UV Light
• Irradiation (PUL or PL)
• Cold or Non-Thermal Plasma (NTP)
• Ultrasound (US)

The session also featured a plenary talk by 𝗔𝘀𝘀𝘁. 𝗣𝗿𝗼𝗳. 𝗖𝗵𝗮𝘄𝗮𝗸𝘄𝗮𝗻 𝗡𝗶𝘁𝗶𝗸𝗼𝗿𝗻𝘄𝗮𝗿𝗮𝗸𝘂𝗹 (𝗞𝗮𝘀𝗲𝘁𝘀𝗮𝗿𝘁 𝗨𝗻𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆, 𝗧𝗵𝗮𝗶𝗹𝗮𝗻𝗱), presented via a prepared video. She introduced 𝘦𝘮𝘦𝘳𝘨𝘪𝘯𝘨 𝘵𝘦𝘤𝘩𝘯𝘰𝘭𝘰𝘨𝘪𝘦𝘴 that are paving the way for more sustainable and innovative food production, such as:

• High Pressure Processing (HPP)
• Pulse Electric Fields (PEF)
• Shear-Heat Milling
• 3D Food Printing

Her talk underscored how these advancements not only address consumer demands for convenience and quality but also open new opportunities for creative product development.

With over 400 participants registered from Bicol University campuses in Tabaco, Guinobatan, and the College of Industrial Technology, as well as students from other universities within and outside the Philippines, the morning session set a strong and thought-provoking start for the conference.

📌 𝘚𝘵𝘢𝘺 𝘵𝘶𝘯𝘦𝘥 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘢𝘧𝘵𝘦𝘳𝘯𝘰𝘰𝘯 𝘣𝘳𝘦𝘢𝘬𝘰𝘶𝘵 𝘴𝘦𝘴𝘴𝘪𝘰𝘯𝘴 𝘰𝘯 𝘏𝘦𝘢𝘭𝘵𝘩 𝘚𝘺𝘴𝘵𝘦𝘮 𝘔𝘢𝘯𝘢𝘨𝘦𝘮𝘦𝘯𝘵 𝘢𝘯𝘥 𝘈𝘨𝘳𝘪𝘤𝘶𝘭𝘵𝘶𝘳𝘦, 𝘈𝘲𝘶𝘢𝘵𝘪𝘤 & 𝘕𝘢𝘵𝘶𝘳𝘢𝘭 𝘙𝘦𝘴𝘰𝘶𝘳𝘤𝘦𝘴.

Spiel by:
‎𝐍𝐨𝐫𝐞𝐞𝐧 𝐀𝐧𝐠𝐞𝐥𝐚 𝐀𝐮𝐬𝐭𝐫𝐢𝐚
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘗𝘙 𝘊𝘰𝘮𝘮𝘪𝘵𝘵𝘦𝘦 𝘔𝘦𝘮𝘣𝘦𝘳

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𝑴𝒂𝒓𝒊𝒂𝒏𝒆 𝑩𝒐𝒓𝒂𝒈𝒂𝒚
𝘗𝘈𝘍𝘛 - 𝘟𝘪 𝘑𝘶𝘯𝘪𝘰𝘳 𝘖𝘧𝘧𝘪𝘤𝘦𝘳

𝑬𝒎𝒎𝒂𝒏𝒖𝒆𝒍 𝑱𝒂𝒌𝒆 𝑪𝒂𝒓𝒓𝒂𝒏𝒛𝒂
𝘗𝘈𝘍𝘛 - 𝘟𝘪 𝘑𝘶𝘯𝘪𝘰𝘳 𝘖𝘧𝘧𝘪𝘤𝘦𝘳

𝑩𝒆𝒏𝒆𝒅𝒊𝒄𝒕 𝑪𝒂𝒖𝒅𝒊𝒏𝒂
𝘗𝘈𝘍𝘛 - 𝘟𝘪 𝘈𝘶𝘥𝘪𝘵𝘰𝘳

Lay-out By:
𝐉𝐨𝐥𝐚𝐦𝐢𝐜𝐚 𝐌𝐚𝐫𝐚𝐧𝐭𝐚𝐥
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘔𝘦𝘮𝘣𝘦𝘳

𝐄𝐥𝐥𝐚 𝐌𝐚𝐞 𝐁𝐞𝐫𝐜𝐢𝐥𝐥𝐚
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘔𝘦𝘮𝘣𝘦𝘳

𝐉𝐨𝐦𝐞𝐫 𝐕𝐢𝐥𝐥𝐚𝐫𝐨𝐲𝐚
𝘗𝘈𝘍𝘛-𝘟𝘪 𝘊𝘓𝘋 𝘔𝘦𝘮𝘣𝘦𝘳

‎🚨𝐀𝐓𝐓𝐄𝐍𝐓𝐈𝐎𝐍 𝐅𝐎𝐎𝐃 𝐒𝐂𝐈𝐄𝐍𝐓𝐈𝐒𝐓𝐒 𝐀𝐍𝐃 𝐓𝐄𝐂𝐇𝐍𝐎𝐋𝐎𝐆𝐈𝐒𝐓𝐒 🎯
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‎𝗧𝗵𝗲 𝟮𝗻𝗱 𝗡𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝗼𝗻 𝗙𝗼𝗼𝗱 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗶𝘀 𝗷𝘂𝘀𝘁 𝗮𝗿𝗼𝘂𝗻𝗱 𝘁𝗵𝗲 𝗰𝗼𝗿𝗻𝗲𝗿—𝗮𝗻𝗱 𝗧𝗢𝗗𝗔𝗬 𝗶𝘀 𝘆𝗼𝘂𝗿 𝗟𝗔𝗦𝗧 𝗖𝗛𝗔𝗡𝗖𝗘 𝘁𝗼 𝘀𝗲𝗰𝘂𝗿𝗲 𝘆𝗼𝘂𝗿 𝘀𝗽𝗼𝘁!
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‎𝘏𝘦𝘳𝘦’𝘴 𝘢 𝘴𝘱𝘰𝘵𝘭𝘪𝘨𝘩𝘵 𝘰𝘯 𝘰𝘶𝘳 𝘦𝘹𝘤𝘦𝘱𝘵𝘪𝘰𝘯𝘢𝘭 𝘭𝘪𝘯𝘦𝘶𝘱 𝘰𝘧 𝘴𝘱𝘦𝘢𝘬𝘦𝘳𝘴—𝘦𝘢𝘤𝘩 𝘣𝘳𝘪𝘯𝘨𝘪𝘯𝘨 𝘸𝘰𝘳𝘭𝘥-𝘤𝘭𝘢𝘴𝘴 𝘦𝘹𝘱𝘦𝘳𝘵𝘪𝘴𝘦 𝘢𝘯𝘥 𝘧𝘳𝘦𝘴𝘩 𝘱𝘦𝘳𝘴𝘱𝘦𝘤𝘵𝘪𝘷𝘦𝘴 𝘵𝘰 𝘴𝘩𝘢𝘱𝘦 𝘵𝘩𝘦 𝘧𝘶𝘵𝘶𝘳𝘦 𝘰𝘧 𝘧𝘰𝘰𝘥.
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‎🌟 𝐃𝐫. 𝐏𝐢𝐭𝐢𝐲𝐚 𝐊𝐚𝐦𝐨𝐧𝐩𝐚𝐭𝐚𝐧𝐚 – Lecturer at the Department of Food Science and Technology, Kasetsart University, Thailand, with a PhD in Food Engineering from The Ohio State University, USA. She is recognized for her research on advanced food processing technologies, including ohmic heating, high-pressure processing, thermal and aseptic processing, extrusion, and computational modeling of food processes. She will speak on “Innovating Toward a Better Food Future.”
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‎🌟𝐃𝐫. 𝐂𝐡𝐚𝐰𝐚𝐤𝐰𝐚𝐧 𝐍𝐢𝐭𝐢𝐤𝐨𝐫𝐧𝐰𝐚𝐫𝐚𝐤𝐮𝐥 – Lecturer at the Department of Food Science and Technology, Kasetsart University, Thailand, with a PhD in Food Science from the University of California, Davis, USA. Her research focuses on emerging food technologies, including 3D food printing, pulsed electric fields, high-pressure processing, shear and heat milling, and bio-based edible coatings for shelf-life extension. She will speak on “Research to Table: Turning Food Science into Solution.”
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‎ 𝐃𝐫. 𝐒𝐡𝐞𝐛𝐚 𝐌𝐚𝐞 𝐌. 𝐃𝐮𝐪𝐮𝐞 – Faculty member and Assistant Director at the Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, with a PhD in Food Science from the University of Otago, New Zealand. She serves as head of IFST’s newly established External Linkages Committee and currently leads the Philippines’ first government-funded research on pulsed electric fields—an initiative that positions the country at the forefront of emerging food processing technologies in the ASEAN region. She will speak on “Partnerships That Power Food Innovation.”
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‎ 📅 𝗗𝗼𝗻’𝘁 𝗺𝗶𝘀𝘀 𝗼𝘂𝘁—𝗿𝗲𝗴𝗶𝘀𝘁𝗿𝗮𝘁𝗶𝗼𝗻 𝗰𝗹𝗼𝘀𝗲𝘀 𝗧𝗢𝗗𝗔𝗬!
‎🔗 Register here: https://forms.gle/e2yJiiVtvctZsxN86
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‎ℹ 𝘙𝘦𝘨𝘪𝘴𝘵𝘦𝘳𝘦𝘥 𝘱𝘢𝘳𝘵𝘪𝘤𝘪𝘱𝘢𝘯𝘵𝘴 𝘸𝘪𝘭𝘭 𝘳𝘦𝘤𝘦𝘪𝘷𝘦 𝘡𝘰𝘰𝘮 𝘤𝘳𝘦𝘥𝘦𝘯𝘵𝘪𝘢𝘭𝘴 𝘢𝘯𝘥 𝘢 𝘷𝘪𝘳𝘵𝘶𝘢𝘭 𝘣𝘢𝘤𝘬𝘨𝘳𝘰𝘶𝘯𝘥 𝘰𝘯 𝘈𝘶𝘨𝘶𝘴𝘵 12 𝘰𝘳 13.